Recipe of Ultimate Classic Christmas Cake
Hello everybody, hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, Steps to Make Ultimate Classic Christmas Cake. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Classic Christmas Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Classic Christmas Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Classic Christmas Cake is 14 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Classic Christmas Cake estimated approx 2 hours.
To begin with this recipe, we have to prepare a few components. You can have Classic Christmas Cake using 23 ingredients and 13 steps. Here is how you cook that.
Ingredients and spices that need to be Prepare to make Classic Christmas Cake:
- Cake
- 175 grams Raisins
- 500 grams Currents
- 350 grams Sultanans
- 350 grams Glaced Cherries
- 150 ml Brandy/Sherry
- 2 Orange Zest
- 250 grams Butter
- 250 grams Molasses Sugar
- 4 Eggs
- 1 tbsp Treacle
- 75 grams Chopped, Blanched Almonds
- 250 grams Flour
- 1 1/2 tsp Mixed Spice
- Covering
- 3 tbsp Apricot Jam
- 1 Icing Sugar
- 675 grams Marzipan
- Icing
- 3 Egg Whites
- 675 grams Icing Sugar
- 3 tsp Lemon Juice
- 1 1/2 tsp Glycerine
Instructions to make Classic Christmas Cake
- Place all the dried fruit in a large mixing bowl. Pour over the Brandy and stir in the orange zest. Soak overnight.
- Preheat the oven to 140°C. Grease and double 23 cm line tin.
- Beat butter, sugar, eggs, treacle & almonds. Add flour and ground spice, stir in the soaked fruit.
- Spoon into prepared cake tin and level. Bake for 4 to 4 1/2 hours, if after 2 hours it is a rich, golden, brown colour, cover with foil. Once a scewer comes out clean, remove from oven and allow to cool in the tin. When cool, pierce the cake with fine holes and pour over brandy. Remove for tin and wrap in double layer wax paper and store. Week dousing with a cap full brandy.
- Or spoon into 10x5cm bun pans and bake for 1h40min
- 1 week before the cake is needed, cover the cake. Stand the cake upside down, flat side uppermost. Brush the sides and the top of the cake with the warm apricot jam.
- Liberally dust a work surface with icing supar and then roll out the marzipan to about 5cm larger than the surface of the cake. Keep moving the marzipan as you roll, checking that it is nnot sticking to the work surface. Dust the work surface with more icing sugar as necessary.
- Carefully lift the marzipnn over the cake using a rolling pin. Smoothe it down.
- For the royal icing whisk the egg whites in a large bowl until they become frothy. Mix in the sifted icing sugar a tbl full at a time.
- Stir in the lemon juice and glycerine and beat the icing until it is very stiff and white and stands up in peaks.
- Cover the surface of the icing tightly with clingfilm and keep in a cool place until needed,
- To ice the cake, place all the icing onto the top of the cake. Spread evenly over the top and sides of the cake with a palette knife. For a snow-peak effect, use a smaller palette knife to rough up the icing.
- Leave the cake loosely covered overnight for the icing to harden a little, then wrap or store in an airtight container ina cool place until needed,
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So that's going to wrap this up with this special food Recipe of Super Quick Homemade Classic Christmas Cake. Thanks so much for your time. I'm sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!